Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine

Using novel non-Saccharomyces strains is regarded as an effective way to improve the aroma diversity of wines to meet the expectations of consumers. The non-Saccharomyces Hanseniaspora vineae and Metschnikowia pulcherrima have good aromatic properties useful for the production of table wine. However...

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Detalles Bibliográficos
Autores principales: Zhang, Bo-Qin, Shen, Jing-Yun, Duan, Chang-Qing, Yan, Guo-Liang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6204404/
https://www.ncbi.nlm.nih.gov/pubmed/30405538
http://dx.doi.org/10.3389/fmicb.2018.02303

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6204404/
https://www.ncbi.nlm.nih.gov/pubmed/30405538
http://dx.doi.org/10.3389/fmicb.2018.02303

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